This is a family recipe created with my grandmother many years ago. It's popular in our family and I've never seen anything quite like it elsewhere.
The recipe has evolved a little over the years. eg. If you're in a rush, it can be baked in a pie dish to avoid the hassle of filling individual tomatoe casings.
The quantities change a little every time I make this dish, so be prepared to adapt these according to the moistness of your mixture. If using tinned tomatoes (which is possible if opting for the pie dish method), drain well.... Read more.
Preheat fan-forced oven to 180C.
Place tomatoes on a lined baking dish. Slice off tops (stem-end) and gently scoop out most of the flesh to leave hollow tomato shells. Reserve flesh.
Lightly fry onions and bacon until soft.
In a large mixing bowl, mix tomato flesh, onions, bacon, eggs, seasoning, sugar, and most of the herbs. Add breadcrumbs and half the cheese. Stir to combine.
Stuff tomato shells with mixture, filling right to the brim. Drizzle stuffed tomatoes with olive oil, remaining cheese and extra herbs.
Bake on the centre shelf for 30-40 minutes, or until roasted.
Serve topped with a small sprig of basil, accompanied with toasted garlic sourdough.